Tarragon Chicken with Vermicelli


  1. Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
  2. Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
  3. Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
  4. Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
  5. Spoon the sauce over the chicken, garnish with tarragon leaves, and serve. A sprinkling of very thinly sliced scallions and chives could also be nice.
Nancy Kopperud

Tarragon Chicken with Vermicelli

hicken breasts bathed in a delicate mustard tarragon sauce.


  • 6 large chicken thighs (about 3 pounds)
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 shallots, finely diced
  • 2 garlic cloves, grated or minced
  • 2 teaspoons chopped tarragon, plus whole leaves for garnish
  • 1 cup Blond Chicken Broth
  • 1/2 cup dry white wine
  • 1/2 cup crème fraîche
  • 1/2 teaspoon grated lemon zest